Open Access
E3S Web of Conf.
Volume 215, 2020
International Scientific Conference on Biotechnology and Food Technology (BFT-2020)
Article Number 01005
Number of page(s) 8
Section Modern Biotechnology in Food Safety and Quality
Published online 02 December 2020
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  3. L. Gaceu, R. Gruia, W. Thierheimer, Applications of a model simulation referring to the energetic flow transformities in agroecosystems, Proceedings of the 8th WSEAS International Conference on System Science and Simulation in Engineering (ICOSSSE ‘09), 41-46 (2009) [Google Scholar]
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  8. O.B. Oprea, R. Gruia, Study on the level of grape seed flour (%) addition in wheat flour upon the characteristics of bread dough, JEAT 13, 2, 175-179, ISBN: 1844-8577 (2016) [Google Scholar]
  9. O.B. Oprea, Comparative studies regarding the use of grape seed powder (GSP) in bakery products, JEAT 13, 1, 34-41, ISBN: 1844-8577 (2017) [Google Scholar]
  10. O.B. Oprea, L. Apostol, S. Bungau, G. Cioca, A.D. Samuel, M. Badea, L. Gaceu, Researches on the Chemical Composition and the Rheological Properties of Wheat and Grape Epicarp Flour Mixes, Rev.Chim. 69, 1, 70-75, ISSN 2537-5733 (2018) [CrossRef] [Google Scholar]
  11. L. Apostol, L. Berca, C. Mosoiu, M. Badea, S. Bungau, O.B. Oprea, G. Cioca, Partially Defatted Pumpkin (Cucurbita maxima) Seeds–a Rich Source of Nutrients for Use in Food Products, Rev.Chim. 69, 6, 70-75, ISSN 1398-1402 (2018) [CrossRef] [Google Scholar]
  12. O.B. Oprea, L. Gaceu, Optimization of Image Analysis Techniques for Quality Assessment of Wheat Bread with Grape Seed Flour Substitution, JEAT 15, .2(39), 89-96, ISSN: 1844-8577 (2019) [Google Scholar]
  13. O.B. Oprea, L. Gaceu, D. Tucu, Valorisation of winery waste by using GSP (grape seed powder) as flour substitution in bakery industry, Proceedings of the 45th International Symposium on Agricultural Engineering „Actual Tasks on Agricultural Engineering” 371 – 376, Opatija, ISSN 1848-4425 (2017) [Google Scholar]
  14. M. Frioui, L. Gaceu, O.B. Oprea, M. Shamtsyan, The influence of fungal extract containing beta beta-glucans on the rheological characteristics of dough, Bulletin of the International Academy of Refrigeration 3, 53–61 (2018) [CrossRef] [Google Scholar]
  15. M. Frioui, M. Shamtsyan, L. Gaceu, O.B. Oprea, D. Mnerie, Rheological influence of (1-3)(1-6) mushrooms ß-Glucan, used as flour substitution in bakery industry, Proceedings of the 45th International Symposium on Agricultural Engineering „Actual Tasks on Agricultural Engineering” 377 – 384, Opatija, ISSN 1848-4425 (2017) [Google Scholar]

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